Roast Level: City Light

( or you may specify Full City or Dark in the checkout comment section if desired).

Cupping Notes: Honey, Jasmine, Candied Lemon and Hibiscus

This lot of Ethiopia Yirgacheffe is sourced from family-owned farms organized around the BNT industry and trading PLC, a coffee mill located in the Kochere district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Coffee producers deliver their ripe cherries to the mill stations where the cherries are sorted and depulped. Then the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be dehulled, sorted, and bagged for export.

Ethiopian coffee farmers continue to work to protect the forests and their inhabitants. Shade grown coffee under native trees supports the huge number of forest bird species and research suggests that traditional cultivation practices there support local forest bird biodiversity better than any other coffee farms in the world.

Farmers with small gardens will often dry the coffee on their doorstep and then roast and brew it at home or sell it to the local markets. Ethiopia is practically the only origin country where it is the norm for a farmer to know what his or her own coffee tastes like.

In the case of exportable coffees, the farmers will deliver ripe cherries to the local private mill or cooperative. The mill will ensure cleanliness and consistency by sorting and immediately drying on raised beds, an Ethiopian original.

These raised beds help to ensure good air circulation and temperature control, while the coffee dries, the cherries are turned regularly on the beds to prevent uneven drying.

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